Rosemary Mushroom Risotto

Do you ever reminisce about the glory days?

Back when I could juggle everything. Back when I didn’t have to crack down on studying?

I never seem to have enough time these days. I can’t study the way I used to. It is harder now.

I feel more liberated in the kitchen, though, with help from Rob and a wealth of favourite recipes. A choice of dressing and 1 or 2 other dishes makes my weekly cooking complete.

While I have moved my herbs indoors over the winter (and most of them died, boo), I never really felt like I had enough thyme this summer, either. My grilled portobello mushrooms with garlic and thyme were a common sighting at barbecues and many of my dishes use thyme (lemon-kissed tomato barley risotto, tomato-pomegranate vinaigrette, etc). My piddly thyme plant was nearly always being scavenged.

I thought I planned for success in the rosemary department, because I have 3 plants. But I never seem to have enough rosemary, either! One batch of Rosemary Pistachio Hummus, and my plants are wiped clean.   A month later, I may try again. Thankfully this week, I had enough to make this rosemary mushroom risotto. Another great dish from Tess.

An uber simple dish, this is a creamy brown rice side speckled with oyster mushrooms focusing on a strong garlic-rosemary flavour. How easy is this? Toss everything into a pot. Don’t worry about the mushrooms if they aren’t pre-sliced, add them in 10 minutes later, no problem. While the rice is boiling, pluck your rosemary and have it ready for when the rice is finished. {Or if you are like me, you can make a whole other quickie-meal while waiting for the brown rice to cook!}

Cooking the rice in almond milk makes this creamy but using the seasoning makes this still taste like it was boiled in a flavourful vegetable broth. I didn’t feel like it needed more than 1 tbsp of oil, but Tess suggests adding more. This isn’t your typical risotto, as the rice still had a bit of bite (which I enjoyed for texture), but certainly a heck of a lot easier and a lot healthier without any cheese or butter.

This is my submission to this month‘s Herbs on Saturday.

Rosemary Mushroom Risotto
Adapted from Radiance 4 Life

1.5 cups short grain brown rice, rinsed
4 cups plain nondairy milk (I used almond milk)
3 tbsp Chicky baby seasoning (or bouillon seasoning), or to taste (or substitute with 2.5 tbsp nutritional yeast and spices such as onion and garlic granules, lemon pepper, parsley, etc with some salt)
2 cups sliced mushrooms (I used oyster mushrooms)
2 tbsp pressed garlic (16 cloves, YES!)
1 tbsp extra-virgin olive oil (or more, to taste)
3/4 tsp ground black pepper
2 tbsp fresh rosemary, minced
salt, to taste
2 tbsp pine nuts, toasted (optional)

1. In a large pot over medium-high heat, place rice, nondairy milk, Chicky baby seasoning, mushrooms, garlic, oil and black pepper. Stir and bring to a boil.

2. Once boiling, cover and simmer for 45-60 minutes, until the liquid has been nearly all absorbed and the rice is cooked through.

3. Remove from heat, stir in the rosemary and add salt to taste. Garnish with pine nuts and a sprig of rosemary, if desired.

Serves 4-6 as a side.